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J

Jeng‐Leun Mau

National Chung Hsing University

55H指数
162论文数
1.1W被引数
收录论文 75
发表时间
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Instrumental texture and sensory preference of vacuum-fried shiitake crisps as affected by isomalto-oligosaccharide pretreatment
errINTERNATIONAL JOURNAL OF FOOD PROPERTIES
IF3.9
err2021-07-25
err5
errOAAI
errMau, Jeng-Leun; Tseng, Jim; Wu, Cheng-Rong; Chen, Chien-Hung; Lin, Sheng-Dun
err分享
err收藏
Physicochemical, antioxidant and sensory characteristics of bread partially substituted with aerial parts of sweet potato
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2020-01-01
err30
PREAI
errMau, Jeng-Leun; Lee, Ching-Ching; Yang, Chih-Wei; Chen, Ru-Wei; Zhang, Qi-Fang; Lin, Sheng-Dun
err分享
err收藏
Physicochemical, antioxidant and sensory characteristics of chiffon cake prepared with black rice as replacement for wheat flour
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2017-01-01
err64
PREAI
errMau, Jeng-Leun; Lee, Ching-Ching; Chen, Yi-Ping; Lin, Sheng-Dun
err分享
err收藏
Antimicrobial and antitumor activities of chitosan from shiitake stipes, compared to commercial chitosan from crab shells与来自蟹壳的商业壳聚糖相比，来自香菇的壳聚糖的抗菌和抗肿瘤活性
errCARBOHYDRATE POLYMERS
IF12.5
err2016-03-01
err200
PREAI
errChien, Rao-Chi; Yen, Ming-Tsung; Mau, Jeng-Leun
err分享
err收藏
Chemical characteristics and anti-proliferation activities of Ganoderma tsugae polysaccharides
errCARBOHYDRATE POLYMERS
IF12.5
err2015-09-01
err46
PREAI
errChien, Rao-Chi; Yen, Ming-Tsung; Tseng, Yu-Hsiu; Mau, Jeng-Leun
err分享
err收藏
Consumption of vitamin D2 enhanced mushrooms is associated with improved bone health
errJOURNAL OF NUTRITIONAL BIOCHEMISTRY
IF4.9
err2015-07-01
err29
errOAAI
errChen, Shin-Yu; Yu, Hui-Tzu; Kao, Ju-Po; Yang, Chung-Chun; Chiang, Shen-Shih; Mishchuk, Darya O.; Mau, Jeng-Leun; Slupsky, Carolyn M.
err分享
err收藏
Quality of bread supplemented with mushroom mycelia添加蘑菇菌丝体的面包品质
errFOOD CHEMISTRY
IF9.8
err2013-05-01
err106
PREAI
errUlziijargal, Enkhjargal; Yang, Joan-Hwa; Lin, Li-Yun; Chen, Chiao-Pei; Mau, Jeng-Leun
err分享
err收藏
Contents of lovastatin, γ-aminobutyric acid and ergothioneine in mushroom fruiting bodies and mycelia蘑菇子实体和菌丝体中洛伐他汀，γ-氨基丁酸和麦角硫因的含量
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2012-07-01
err186
PREAI
errChen, Shin-Yu; Ho, Kung-Jui; Hsieh, Yun-Jung; Wang, Li-Ting; Mau, Jeng-Leun
err分享
err收藏
Bioactive components and antioxidant properties of γ-aminobutyric acid (GABA) tea leaves
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2012-04-01
err38
errOAAI
errLin, Sheng-Dun; Mau, Jeng-Leun; Hsu, Ching-An
err分享
err收藏
Antioxidant properties and mutagenicity of Pinus morrisonicola and its vinegar preparation
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2011-07-01
err15
PREAI
errChen, Ya-Hui; Hsieh, Pao-Chuan; Mau, Jeng-Leun; Sheu, Shyang-Chwen
err分享
err收藏
Use of Murine Models To Detect the Allergenicity of Genetically Modified Lactococcus lactis NZ9000/pNZPNK
errJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
err2011-03-29
err7
PREAI
errChiang, Shen-Shih; Liu, Chin-Feng; Ku, Ting-Wei; Mau, Jeng-Leun; Lin, Hsin-Tang; Pan, Tzu-Ming
err分享
err收藏
Isolation and characterization of a strain of Klebsiella pneumoniae with citrinin-degrading activity
errWORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY
IF4.2
err2010-09-01
err15
PREAI
errChen, Ya-Hui; Sheu, Shyang-Chwen; Mau, Jeng-Leun; Hsieh, Pao-Chuan
err分享
err收藏
A novel alcoholic beverage developed from shiitake stipe extract and cane sugar with various Saccharomyces strains
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2010-07-01
err16
PREAI
errLin, Peng-Hsiang; Huang, Shu-Yuan; Mau, Jeng-Leun; Liou, Bo-Kang; Fang, Tony J.
err分享
err收藏
Quality and antioxidant property of green tea sponge cake
errFOOD CHEMISTRY
IF9.8
err2010-04-01
err172
PREAI
errLu, Tsong-Ming; Lee, Ching-Ching; Mau, Jeng-Leun; Lin, Sheng-Dun
err分享
err收藏
ANTIOXIDANT PROPERTIES OF WATER EXTRACTS FROM PARCHING GREEN TEA
errJOURNAL OF FOOD BIOCHEMISTRY
IF4.2
err2010-03-01
err13
errOAAI
errLin, Sheng-Dun; Liang, Chih-Hung; Liu, En-Hui; Mau, Jeng-Leun
err分享
err收藏
Nonvolatile taste components of solid-state fermented adlay and rice by Phellinus linteus
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2009-12-01
err16
PREAI
errLiang, Chih-Hung; Syu, Jia-Li; Lee, Yu-Ling; Mau, Jeng-Leun
err分享
err收藏
ANTIOXIDANT PROPERTIES OF ETHANOLIC AND METHANOLIC EXTRACTS FROM MONASCUS-FERMENTED SOYBEANS
errJOURNAL OF FOOD BIOCHEMISTRY
IF4.2
err2009-10-01
err5
PREAI
errLee, Yu-Ling; Yang, Joan-Hwa; Mau, Jeng-Leun
err分享
err收藏
Antioxidant properties of solid-state fermented adlay and rice by Phellinus linteus
errFOOD CHEMISTRY
IF9.8
err2009-10-01
err67
PREAI
errLiang, Chih-Hung; Syu, Jia-Li; Mau, Jeng-Leun
err分享
err收藏
ANTIOXIDANT PROPERTIES OF COPRINUS COMATUS
errJOURNAL OF FOOD BIOCHEMISTRY
IF4.2
err2009-06-01
err24
PREAI
errTsai, Shu-Yao; Tsai, Hui-Li; Mau, Jeng-Leun
err分享
err收藏
Flavour components and antioxidant properties of several cultivated mushrooms几种栽培蘑菇的风味成分和抗氧化特性
errFOOD CHEMISTRY
IF9.8
err2009-03-01
err152
PREAI
errTsai, Shu-Yao; Huang, Shih-Jeng; Lo, Sheng-Hua; Wu, Tsai-Ping; Lian, Pei-Ying; Mau, Jeng-Leun
err分享
err收藏

研究方向

暂时未获取到该数据
合作学者
合作期刊
T
Tzu‐Ming Pan
H 指数: 57 · 论文数: 311
C
Carolyn M. Slupsky
H 指数: 47 · 论文数: 246
刘
刘恩辉 (Enhui Liu)
H 指数: 45 · 论文数: 230
Y
Yahui Chen
H 指数: 40 · 论文数: 437
C
Chin‐Chu Chen
H 指数: 36 · 论文数: 174
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